| Sugar (brown), | 22/3 cups |
| Butter, | ½ cup |
| Water (cold), | 2 tablespoons |
When Betsey put these all in the saucepan, she remembered to dip her brush in melted butter and brush the pan about two inches down from the top so that the candy would not boil over, then she let the syrup boil, without stirring, until a little which she dropped from the spoon formed a hard ball in cold water. It was then ready to pour (thinly) in buttered pans and mark, at once, in squares.
This was Betsey's favorite recipe for butter scotch although she found the following two recipes very nice.
Butter Scotch No. 2
| Sugar (granulated), | 1 cup |
| Corn Syrup, | 1 cup |
| Vinegar, | 1 teaspoon |
| Butter, | ½ cup |
Betsey put the sugar, corn syrup, vinegar and butter in the saucepan, then dipping her brush in melted butter she brushed the top of the saucepan two inches down, next she stirred the ingredients well together before putting the saucepan on the stove, because after the syrup began to cook it must not be stirred.
When it was boiling well Betsey tried a few drops in cold water every little while (each time remembering to use fresh water), and when it formed a hard ball she knew it was done.
The buttered pans were all ready and into these Betsey poured the candy (thinly) and marked it at once into squares.
Butter Scotch No. 3
| Molasses, | 1 cup |
| Sugar (granulated), | 1 cup |
| Butter, | 1 tablespoon |
| Flavoring (lemon), | ½ teaspoon |